Omelet Lattard

One cupful of eggplant cut in dice, one cupful of bacon cut in dice, one-half cupful of apple cut in dice. First place a piece of butter in a pan. When melted add the bacon, the eggplant, and then the apple in succession, so that they will all be cooked tender at the same time. Season with salt and pepper. When done, take them out of the pan with a perforated spoon or skimmer, so as to leave the butter in the pan.

In the meanwhile beat the five fresh eggs, adding a tablespoonful of cold water (not milk or cream) and seasoning to taste. Proceed to make the omelet in the pan containing the stock in which the above ingredients were cooked.

As soon as the eggs begin to harden, throw in the garniture of eggplant, bacon, and apple. When the omelet comes to a satisfactory turn, fold, dish out, and serve, adding over it a little of the residue in the pan, if there be any.

Potato Omelet

Beat the yolks of three eggs very light. Season one cupful of mashed potatoes with one saltspoonful of salt, one-half cupful of milk, two teaspoonfuls of sifted flour, a little chopped parsley, pepper to taste, and a little lemon juice, if liked. Beat the yolks of the eggs into this, then the well beaten whites. Heat an omelet-pan, butter, and when piping hot, pour the potato omelet into it. Brown lightly, turn, and serve very hot.

Spinach Omelet

Make a French omelet, using four eggs, four table-spoonfuls of milk, one-half teaspoonful of salt, and pepper. Have the omelet pan hot, put into it one table-spoonful of butter, and turn in the egg mixture. As the egg sets, lift with a knife, never allowing it to become hard. When nearly all the egg is firm, begin to fold the omelet; turn onto a bed of spinach, and serve at once. Any left-over spinach may be reheated with cream and butter and be used for this omelet.

Bacon And Potato Omelet

Cut three slices bacon in tiny dice and fry until crisp. Add to fat and bacon dice two cold boiled potatoes, cut in small cubes, and season well with salt and pepper. Beat two eggs slightly, pour them over the bacon and potatoes. Cook until the eggs are set, then fold like an omelet.

Eggs In Baked Potatoes

Scrub and bake six large potatoes. When quite done, prick to let out the steam, then cut off the tops lengthwise of the potatoes. Remove the potato, mash, and season. Use plenty of milk, two tablespoonfuls or more of butter, salt, paprika, and a grating of nutmeg. Half fill the potato shells with the mixture and arrange in a baking pan. Break six eggs, and slip one into each potato case. Cover with grated cheese and buttered seasoned crumbs and bake in a moderate oven until brown and the eggs are set.

Ripe Olive Omelet

Beat four eggs slightly, add four tablespoonfuls of milk, one-half teaspoonful of salt, and one-eighth teaspoonful of pepper. Heat three tablespoonfuls of olive oil in an omelet-pan, add the egg, and as soon as it begins to set, lift, letting the uncooked mixture run to the bottom of the pan. Continue until the egg is set but creamy in appearance. Add one-half cupful of ripe olives, cut in strips; fold the omelet, and serve with or without a sauce. For a luncheon dish, however, the following sauce is good:

Ripe Olive Sauce

Brown two tablespoonfuls of butter; add three tablespoonfuls of flour, and continue the browning. Then add one cupful of brown stock, or one cupful of boiling water and one teaspoonful of meat extract, and cook until thickened. Season with salt, pepper, and paprika, and add one-fourth cupful of ripe olives (cut into small strips), and one tablespoonful each of chopped red and green peppers.